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Coconut Curry Noodle Soup

Prep Time:

10 minutes

Cook Time:

50 minutes


4 Servings





  • 1 onion

  • 1 bell pepper (preferably red)

  • 2 medium carrots

  • 1 can coconut milk

  • 4 servings of rice noodles

  • 1 can corn (optional)


Red curry paste

  • 1/4 purple onion

  • 1 Lemongrass stalk

  • 1-2 red chilies

  • 1-thumb size piece of Ginger

  • 4 cloves Garlic

  • 2tbsp soy sauce or fish sauce

  • 2 tbsp lime juice

  • 2 tsp chili powder

  • Paprika

  • 1-3 tbsp Coconut milk

  • 1 tsp cumin

  • 3/4 tsp coriander


Red Curry Paste

  1. Add onion, lemongrass, chillies, ginger, garlic, soy sauce, lime juice, chili powder, paprika, coconut milk, cumin and coriander to a blender

  2. Blend until a smooth paste forms


  1. Dice onion, pepper and carrots.

  2. Sautee vegetables in a small amount of water at the bottom of the pot.

  3. Cook until onions are translucent

  4. Add red curry paste and can of corn to the vegetables

  5. Add full can of coconut milk to pot - allow the liquid to come to a boil

  6. Add rice noodles to the pot and cook based on the package directions

  7. If needed you can add water to help cook the noodles and make the soup thinner based on your preference

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